Figure 6.

Effect of free and encapsulated probiotics on sensory attributes of yogurt. Effect of free (unencapsulated) and encapsulated (with sodium alginate and carrageenan) on sensory attributes (color, appearance, flavor, taste, body, texture and overall acceptability) of yogurt during storage intervals compared with control. CRT‐Control; YWUEP‐yogurt with unencapsulated probiotics; YWEPSA‐Yogurt with encapsulated probiotics Sodium alginate; YWEPCG‐yogurt with encapsulated probiotic carrageenan